On Thu 08 Jan 2009 06:29:56p, Christine Dabney told us...

> On Thu, 8 Jan 2009 20:16:40 -0500, "cybercat" >
> wrote:
>
>>Just bought some "Hero" brand Swiss preserves. 45% currant. I don't
>>generally eat preserves or jelly (all due respect to Barb!) but I love
>>currant jelly and preserves. I tasted a cake with buttercream frosting
>>over Christmas that had currant jelly in the middle layer that made me
>>think of it again. (Did I dream this or did jelly donuts from real
>>bakeries, say in the 1960s come with currant jelly inside?)
>>
>>Anyway, what would you do with this, besides just toast?
>>
>
> I sometimes see currant jelly called for in recipes for glazes on
> pies, etc.
>
> I am trying to remember the recipe I have in which it is used for more
> than that, but it is escaping me now. Maybe when I have had more
> caffeine....
>
> Christine

When I had a source for fresh currants, I used to make a currant conserve
that I served with meats. I put currant jelly in sweet/sour red cabbage
instead of sugar, and I also use it in raisin sauce for ham. It's somewhat
like a Cumberland sauce.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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